Baked eggs in cups with polenta and mushrooms (Uova in tazza con polenta e funghi) from Super Tuscan: Heritage Recipes from Our Italian-American Kitchen (page 89) by Gabriele Corcos and Debi Mazar

  • pecorino Romano cheese
  • eggs
  • Show all ingredients...

  • EYB Comments

    Can substitute pancetta for guanciale, and additional mint sprigs for nipitella.

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Notes about this recipe

  • Eat Your Books

    Can substitute pancetta for guanciale, and additional mint sprigs for nipitella.

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